Reflections Of An Armenain Kitchen/Janie Colletti 1999

Choereg
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
3 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 yeast cakes 1-1/2 c warm water 8 c flour
1 c sugar 1 heaping T salt 2-1/2 c margarine, cut into pices
6 eggs, beaten 6 ozs. canned evaporated milk milk for glazing
sesame seeds



1 Crumble yeast cakes into 1-1/2 c warm water and stir to dissolve. let stand 10 minutes or until foamy and yeast is activated. Combine flour, sugar and salt in large bowl. Add margarine and rub mixture together with hands until margarine is evenly incorporated into flour. Add eggs, evaporated milk and yeast mixture. Mix with hands until well combined. Turn dough out onto lightly floured surface and knead 5-10 minutes to make a soft, workable dough, adding additional flour as needed. Form into ball. Cover with damp cloth and let rise in warm place until doubled, about 2-3 hours. Punch down dough. Form into small rolls or desired shapes. Brush tops with milk. Sprinkle with sesame seeds. Arrange on greased baking sheets. Let rise in warm place, about 30-40 minutes. Bake at 425 F. until golden, about 20 minutes. Place choeregs on wire racks to cool completely.

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